I've been enjoying my ice cream maker this summer as well. My base recipe is to puree fruit, add ~1/3c splenda (I'm diabetic), often ~2T lemon juice (or lime juice, or balsamic vinegar), perhaps ~2T-1/3c alcohol (brandy or rum, if the flavors lend--it also helps keep a low-sugar recipe from turning into an ice cube, aside from just being a little more scandalous than your average frozen confection), and 1/2t-1t xanthan gum (it helps smooth out the sorbet and keep it from being rock hard if there isn't much sugar or fruit pulp). Add water (or more flavorful fluid if you like, such as tea, wine, or flavored sparkling water) until the volume is ~3c (for my 1.5qt Cuisinart), and blend--it should be the consistency of a runny custard. Strain if necessary (a must if you're using berries), chill, and toss in the ice cream freezer.

I've made chocolate-raspberry, blackberry-vanilla-balsamic, coconut lime, blueberry-lemon-sauvignon blanc, basil-lime (with light rum--pleasantly perfumey, but it needed the full tsp xanthan to keep it manageable), apricot-brandy-lavender (inspired by the compote from the cookbook), and banana chocolate. All lovely. I was thinking about trying a saffron-rose sorbet next (after a gelato I saw in Whole Foods)... peach-chai-rooibos would also be good...

When I got back last night, I informed my man that we have to get an ice cream maker.

"We NEED this?" he replied.

"Oh. Very much so." I said.

His eyebrow went wonky until I mentioned all the espresso possibilities, at which point the brows were at full attention.

I had no idea about the Xanthan gum- will relay that to Sorbet Central back in Portland. I assume I can get this at some sort of healthy-type food store? I, too refuse to eat sugar if completely avoidable, and I did notice a few chunks in the batch. Had no idea the alcohol and gum did the trick!

Some flavors were meant to be done: Mojito, espresso and orange, blackberry ginger, strawberry balsamic syrup, and watermelon mint.

I applaud your batches of wonderfulness- let me know if you branch out into savory sorbets like tomato basil, chili lime, spicy thai coconut cream, etc... some fantasies will have to wait!

Happy churning!_________________There is only one way to die- With a full stomach and a good tan.

I purchased an icecream maker a little while back and l have come to believe that it is an essential item, at least in MY kitchen. It is the middle of winter here so I am getting a few raised eyebrows (but no complaints). I have been working my way through David Lebovitz's 'the perfect scoop' and I have put on about 5 kilos as a result.

So far I've stuck to the relatively usual (read 'wimpy') flavours like raspberry, chocolate, roasted banana, vanilla and fresh mint but I am about to branch out into some more daring combinations- next on my list is orange and szechuan pepper and chocolate chilli (from David's book) but I am considering strawberry basil- inspired by Clotilde's pesto a few months back- will have to wait until Spring to make that one though. I love your ideas though Mandysu - especially the apricot and lavender and the blueberry-lemon-Sav Blanc. I wish I was as creative.

I had a tomato sorbet in a restaurant the other day but I am not sure it is the sort of thing you could eat gallons of so I have shied away from making savory icecreams and sorbets at home.

I grew up with an ice cream maker (electric, but requiring ice and salt), so I *had* to get one when I moved out on my own--and the freezer bowl makes it really easy. I recently reclaimed it from my sister (I have a small apartment kitchen, and thought I could live without it, but just couldn't help myself in the recent heat-which-has-now-turned-to-Seattle-gray-damp). I love frozen desserts, and it's so easy to just whip up whatever you feel like (so long as the base tastes good, it'll be fine--which is great, as I don't recall ever having used a recipe!).

The xanthan gum was a trick I learned from looking at ingredient lists and consulting my food science sister. I bought Bob's Red Mill brand at my local grocery store ($12 for aan 8oz bag large enough to last quite a while--they advocate it for general thickening and low-gluten baking). I tried guar gum once, but didn't like the texture (it was a bit slimier, I recall). As I understand it, anything you add that will disrupt the ice crystals will help keep your ice cream/sorbet softer (sugar, fat, fruit pulp, alcohol, fiber, gums, extra air content).

As the mercury climbed, even the borrowed dog pooped out after a few rounds of Chuck-The Squirrel (a brand of dog toy, not the real thing). We needed help, and it was on the shelf at Target.

I got all kinds of whines and groans until Brian saw what I put into our new ice cream maker...a few kiwis, some lime zest and juice, Splenda, some Xanthan gum and a splash of Absolut. He suggested I toss in a container of vanilla yogurt. Methinks I have created a monster!!

The texture was lovely, the flavor very strong and cooling, and the vanilla yogurt brought a nice warmth to the whole thing. I am so appreciative of you ladies and your help! I hope to rip through all the list of flavors you both have listed and create a few more!!

I did cheat on the ice thing, though- in the operating room, we pour ice and a few bottles of rubbing alcohol together to freeze saline to make slush. I used alcohol and ice- but just a little to get the bottom of the canister submerged, merely as a starter. I had two cups of icy goodness in about fifteen minutes. I don't really recommend this daredevil stunt unless you are really sure your maker is new enough to not spark, and don't use more than a cup of alcohol or two if you can- its just to chill the floor of the container until the ice melts.

Gonna go stick my head in the fridge and see what I can come up with for tonight- was thinking Vanilla Chai Bolthouse and Ranier cherries. Just a funny thought- has anyone done grape sorbet? I know its cliche' to peel grapes for your man, but he's worth it!_________________There is only one way to die- With a full stomach and a good tan.

lets you process the grapes, then press to leave solids behind. Looks like it's a gorgeous tri-color dessert, and as easy as--way easier than--pie.

The cold grape treat I have tried in my ice cream machine is a mix including Welch's grape juice and sweetened condensed milk--kids (and I) love it, it's very flavorful, very sweet, and very purple. (But not, I think, what you're looking for!)

Thanks for the link! The three grape dessert looks like one I will DEFINITLEY make when harvest season arrives back in Oregon-mmmm...Pinot noir grapes, chardonnay, champagne...WOW!

We settled on plain old watermelon for this evening, and have a bottle of organic Concorde grape juice for later in the week. I might throw in some whole milk yogurt to make it more playful instead of condensed milk- it does sound TOTALLY wicked, though. I'll just live vicariously through you.

The logical part of me will have to kick in at some point when I consider borscht and sour cream sorbet.... "Step awaaaaaay from the blender!"_________________There is only one way to die- With a full stomach and a good tan.

Toss the bananas together with the sugar and butter and bake in the oven for 40 minutes at 200 degrees C/ 400 degrees F.
Scrape the bananas and their syrup into the food processor and add all the other ingredients. Process until smooth.
Chill it in the fridge for about 4 hours or overnight then freeze it in your icecream maker.

I haven't tried this with splenda but I would imagine that you could use that instead of the white sugar without too many issues.

Arrgh- I just realised that I should have said bake the bananas with the brown sugar- you add the white sugar afterwards in the food processor with the rest of the ingredients. Hopefully it turned out anyway!